From my experince, I froze the fruit, crunched it a little then put it in the secondary. I the syphoned the beer over it. If you syphon first you will splash the beer when you put fruit into it. BAD. I used 5-6 lbs of cherry in my wheat over the winter and got a good taste. You could use that as a guide, but as they say your milage may vary. You also could use extract right before bottling.

From my experince, I froze the fruit, crunched it a little then put it in the secondary. I the syphoned the beer over it. If you syphon first you will splash the beer when you put fruit into it. BAD. I used 5-6 lbs of cherry in my wheat over the winter and got a good taste. You could use that as a guide, but as they say your milage may vary. You also could use extract right before bottling.

From what I have read, I think you add it at the brewpot after turning off the heat and you want to hold it at pasteurization temps (above 160F) for a half hour or so. Do not go above 180F (I think, can not remember) or you will gelatize the pectin in the fruit.

Fresh fruit will have wild yeasts on its skin (I have made sourdough starters from raisins) and or wax, pesticides, etc...